If raw eggs are nearing their expiry date, can they be preserved in the freezer? Would there be any issues with them after taking them out of the freezer?
I'm currently at a hotel in Spain. We are having a buffet breakfast and one of the meals are sunny-side-up fried eggs. I estimate they probably fry several hund
A recent question asks how to fry eggs on a large scale. That prompts me to ask, can fried eggs be fried in advance and either cooled for later reheating, or al
Powdered egg is emblematic of all that was was ghastly and difficult about cooking during WWII. At least in Britain, but perhaps also in other countries during
Is it possible to boil an egg in the microwave? Ideally without having to pierce the shell first
Since a few hundred million eggs have been recalled, I'm wondering how salmonella gets into eggs in the first place. Is it getting on the shells from the enviro
Every time I venture to whole foods I notice the ostrich and emu eggs for sale. The one obvious difference is size. Do the eggs taste the same as chicken eggs?
Most recipes I have seen for mousse require you to use egg yolks and don't involve any cooking of the egg. It's my understanding that when an egg's yolk is stil
Could you describe the Soufflé technique? What pitfalls should you avoid?
Why do we use eggs in cake baking?
The yolk of a hardboiled egg often has a green tinge right at the interface to the white. Besides not looking very good, I think it also maybe contributes a sul
I like a fried egg with all the white cooked, yet all the yolk runny. I normally do this by separating the yolk and white, and putting the yolk in halfway thr
I like to make a quick cheese omelet in the microwave, in a bowl (no pans to clean up). I had the technique working well, but one day switched from shredded che
I separated this question from the original as there were no answers.
Separating eggs without breaking the yolk isn't one of those problems that keeps me awake at night. Nevertheless, there are occasions where I can't get a single
I cooked an egg for 75 min at 65C, the yolk was PERFECT - holds the shape, but still not hard-boiled. In fact the yolks were perfect after about 60 min. But t
I'm not a vegan or something, but my stomach can't take many chicken eggs in food. I've got a recipe for an Imeritian khachapuri variant (cheese-filled flat br
When you hear of people making extreme quantities of omelettes in record time (think: contests), is there a special technique one needs to master in order to do
I used to add milk to eggs when whipping them, but someone told me that water was better since it evaporated and made the eggs fluffier. I've tried it, and I'm
In my other question -- Are there any reasonable substitutes for lemon juice? -- I learned a cool technique to preserve lemon juice by freezing it in an ice tra